Bourbon-and-Vanilla-Brined Pork Chops

Bourbon has vanilla notes that pair well with smoky grilled pork; here it's enhanced further by the vanilla extract in the brine. For even more smoky flavor, throw some hardwood chips that have been soaked in water for 30 minutes over the coals before grilling these chops (or, for a gas grill, wrap the soaked chips in foil and place over the burner).

For the brine

• 
  
  1 oz. kosher salt (1/4 cup if using Diamond Crystal; 2 Tbs. if using Morton)
  
  


• 
  
  1/4 cup bourbon
  
  


• 
  
  3 T bs. dark brown sugar
  
  


• 
  
  2 T bs. unsulfured molasses
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  4 bone-in pork rib chops (1-1/4 to 1-1/2 inches thick; 2 to 3 lb. total)
  
  

For the spice rub

• 
  
  1 Tbs. sweet Hungarian paprika
  
  


• 
  
  1 Tbs. dark brown sugar
  
  


• 
  
  1 Tbs. kosher salt
  
  


• 
  
  1 Tbs. freshly ground black pepper
  
  


• 
  
  2 tsp. ground dried sage
  
  


• 
  
  1-1/2 tsp. dry mustard
  
  


• 
  
  1 tsp. ground cayenne
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  

Brine the pork chops

Tip:

It's always a good idea to brine pork before grilling it. It’s a mild, lean meat that needs the extra flavor and moisture that brining provides.

In a large mixing bowl, combine 2 cups warm water with the brine ingredients; stir until dissolved. Add 1 cup ice to the bowl and stir to quickly cool the brine to at least 45°F.

Put the chops in a 9x9-inch (or similar size) baking dish and pour the brine over the chops. They should be submerged. Cover with plastic wrap and put on a tray (in case of spills); refrigerate for 3 to 4 hours (3 hours for thinner chops, 4 hours for thicker ones). Remove the chops from the brine (discard the brine), and pat them dry.

Make the spice rub

Combine all of the spice rub ingredients in a small bowl or jar.

Grill the chops

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).

Sprinkle 2 to 3 Tbs. total of the spice rub generously over all sides of the chops. Grill the chops over direct heat, flipping once, until dark brown grill marks form on both sides, about 2 minutes per side (move them to indirect heat if any flare-ups occur). Once the chops are well marked, move them to the cooler side of the grill, cover, and cook until their internal temperature registers 140°F to 145°F on an instant-read thermometer, 4 to 6 minutes more per side. Transfer the chops to a serving platter, tent loosely with foil, and let rest for 5 minutes before serving.

Bourbon-Chocolate Pecan Pie

Bourbon’s sweet, toasty flavor is the perfect partner for the dark chocolate in this rich pie filling.

For the pie dough

• 
  
  7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
  
  


• 
  
  5 to 7 Tbs. ice water
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2/3 cup packed light brown sugar
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
  
  


• 
  
  1/2 cup light corn syrup
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  3 Tbs. bourbon, such as Maker's Mark or Knob Creek
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
  
  


• 
  
  1/2 cup chopped semisweet or bittersweet chocolate
  
  

Make the pie dough

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, corn syrup, cream, bourbon, and salt in a 1-quart saucepan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.
 

Fill and bake the pie

Tip:

Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

Spread the pecans evenly in the piecrust. Sprinkle the chopped chocolate evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.

Derby Day Mint Julep Cocktail

There are as many variations of the mint julep as there are thoroughbreds that have run in the Kentucky Derby, which is when this sweet concoction is traditionally served. It’s often stirred with ice in a silver cup; this version calls for shaking with a slice of lemon for a frothy, refreshing drink.
Browse our Drinks and Entertaining Guide for more classic cocktails.

Mint syrup:

• 
  
  25 fresh spearmint or apple mint leaves
  
  


• 
  
  3/4 cup granulated sugar
  
  

For the juleps:

• 
  
  3-1/2 quarts crushed ice
  
  


• 
  
  3-1/2 cups bourbon (such as Maker’s Mark or Knob Creek)
  
  


• 
  
  14 thin slices lemon
  
  


• 
  
  14 sprigs spearmint or apple mint
  
  

Make the mint syrup:

In a small saucepan, stir the mint with the sugar and 3/4 cup water, crushing the mint lightly with the spoon. Bring to a boil over medium-high heat and boil for 1 minute. Remove from the heat and let cool in the pan, about 30 minutes. Strain into a small container. Use immediately to make the cocktails or chill for up to 2 weeks.

For each cocktail:

Have a chilled 8- to 10-oz. cocktail or wine glass ready. In a cocktail shaker, combine 1 Tbs. of the mint syrup with 1 cup ice, 1/4 cup bourbon, and a lemon slice. Shake for 30 seconds; pour into the chilled glass. Garnish with a mint sprig.

Baked Smithfield Ham with Bourbon, Honey, and Pecan Glaze

Hams dry-cured, hickory-smoked, and aged in and around Smithfield, Virginia, have been legendary since the days Thomas Jefferson and Queen Victoria ordered them special, and today there is still no more ceremonial ham for the formal buffet table. Lean, dark-colored, delicate, and richly flavored, a Smithfield is so beautifully processed that it can be sliced paper thin and served raw like prosciutto. On the other hand, when the ham is slowly baked, and then subjected to a luscious glaze such as this one with bourbon, honey, and pecans, the result is a culinary masterpiece. If you're truly offended by the saltiness in foods, you can soak a Smithfield for no longer than about six hours before baking it, but remember that you do so at the expense of distinctive flavor. Unlike other country hams, Smithfield ham is very rarely fried with red-eye gravy for breakfast in the South and is always served in thin slices.

• 
  
  One 12- to 14-lb. Smithfield ham
  
  


• 
  
  2 cups water
  
  


• 
  
  1/2 cup bourbon
  
  


• 
  
  1/2 cup apple juice
  
  


• 
  
  1 1/2 cups packed brown sugar
  
  


• 
  
  1 cup ground toasted pecans
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  1/8 tsp. cayenne pepper
  
  

Preheat oven to 325°F.

Scrub the ham well with a stiff brush under running water, position it on a rack in a large baking pan, add the water, cover, and bake for 2 1/2 hours, adding a little more water if necessary.

Meanwhile, combine the bourbon and apple juice in a saucepan and boil over moderately high heat till reduced to about 1/2 cup. In a bowl, combine the brown sugar, pecans, honey, and cayenne and stir till well bended. Add the bourbon mixture and stir to form a paste.

Remove the ham from the oven and increase the heat to 400°F. Remove and discard the skin and all but about 1/2 inch of fat, score the surface in diamonds, and rub the paste evenly over the top and sides. Return the ham to the oven and bake, uncovered, till the surface has a glossy mahogany glaze, about 30 minutes.

To serve, let the ham stand out for about 30 minutes on a platter before carving into thin slices.

Learn more about James Villas' cookbook Pig: King of the Southern Table by reading Nadia Arumugam's book review from the June/July 2010 issue of Fine Cooking.

Baked Smithfield Ham with Bourbon, Honey, and Pecan Glaze

Hams dry-cured, hickory-smoked, and aged in and around Smithfield, Virginia, have been legendary since the days Thomas Jefferson and Queen Victoria ordered them special, and today there is still no more ceremonial ham for the formal buffet table. Lean, dark-colored, delicate, and richly flavored, a Smithfield is so beautifully processed that it can be sliced paper thin and served raw like prosciutto. On the other hand, when the ham is slowly baked, and then subjected to a luscious glaze such as this one with bourbon, honey, and pecans, the result is a culinary masterpiece. If you're truly offended by the saltiness in foods, you can soak a Smithfield for no longer than about six hours before baking it, but remember that you do so at the expense of distinctive flavor. Unlike other country hams, Smithfield ham is very rarely fried with red-eye gravy for breakfast in the South and is always served in thin slices.

• 
  
  One 12- to 14-lb. Smithfield ham
  
  


• 
  
  2 cups water
  
  


• 
  
  1/2 cup bourbon
  
  


• 
  
  1/2 cup apple juice
  
  


• 
  
  1 1/2 cups packed brown sugar
  
  


• 
  
  1 cup ground toasted pecans
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  1/8 tsp. cayenne pepper
  
  

Preheat oven to 325°F.

Scrub the ham well with a stiff brush under running water, position it on a rack in a large baking pan, add the water, cover, and bake for 2 1/2 hours, adding a little more water if necessary.

Meanwhile, combine the bourbon and apple juice in a saucepan and boil over moderately high heat till reduced to about 1/2 cup. In a bowl, combine the brown sugar, pecans, honey, and cayenne and stir till well bended. Add the bourbon mixture and stir to form a paste.

Remove the ham from the oven and increase the heat to 400°F. Remove and discard the skin and all but about 1/2 inch of fat, score the surface in diamonds, and rub the paste evenly over the top and sides. Return the ham to the oven and bake, uncovered, till the surface has a glossy mahogany glaze, about 30 minutes.

To serve, let the ham stand out for about 30 minutes on a platter before carving into thin slices.

Learn more about James Villas' cookbook Pig: King of the Southern Table by reading Nadia Arumugam's book review from the June/July 2010 issue of Fine Cooking.

Baked Smithfield Ham with Bourbon, Honey, and Pecan Glaze

Hams dry-cured, hickory-smoked, and aged in and around Smithfield, Virginia, have been legendary since the days Thomas Jefferson and Queen Victoria ordered them special, and today there is still no more ceremonial ham for the formal buffet table. Lean, dark-colored, delicate, and richly flavored, a Smithfield is so beautifully processed that it can be sliced paper thin and served raw like prosciutto. On the other hand, when the ham is slowly baked, and then subjected to a luscious glaze such as this one with bourbon, honey, and pecans, the result is a culinary masterpiece. If you're truly offended by the saltiness in foods, you can soak a Smithfield for no longer than about six hours before baking it, but remember that you do so at the expense of distinctive flavor. Unlike other country hams, Smithfield ham is very rarely fried with red-eye gravy for breakfast in the South and is always served in thin slices.

• 
  
  One 12- to 14-lb. Smithfield ham
  
  


• 
  
  2 cups water
  
  


• 
  
  1/2 cup bourbon
  
  


• 
  
  1/2 cup apple juice
  
  


• 
  
  1 1/2 cups packed brown sugar
  
  


• 
  
  1 cup ground toasted pecans
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  1/8 tsp. cayenne pepper
  
  

Preheat oven to 325°F.

Scrub the ham well with a stiff brush under running water, position it on a rack in a large baking pan, add the water, cover, and bake for 2 1/2 hours, adding a little more water if necessary.

Meanwhile, combine the bourbon and apple juice in a saucepan and boil over moderately high heat till reduced to about 1/2 cup. In a bowl, combine the brown sugar, pecans, honey, and cayenne and stir till well bended. Add the bourbon mixture and stir to form a paste.

Remove the ham from the oven and increase the heat to 400°F. Remove and discard the skin and all but about 1/2 inch of fat, score the surface in diamonds, and rub the paste evenly over the top and sides. Return the ham to the oven and bake, uncovered, till the surface has a glossy mahogany glaze, about 30 minutes.

To serve, let the ham stand out for about 30 minutes on a platter before carving into thin slices.

Learn more about James Villas' cookbook Pig: King of the Southern Table by reading Nadia Arumugam's book review from the June/July 2010 issue of Fine Cooking.